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Instant Pot Creamy Taco Pasta is a creamy, cheesy, delicious dinner ready in about 30 minutes. It’s like a beefy Mexican Mac and Cheese.
If you’re looking for an easy dinner recipe made with ground beef and pasta with a little south-of-the-border flavor, you’re going to love this delicious Instant Pot Creamy Taco Pasta. It’s one of my family’s favorite Instant Pot recipes, and it’s also a reader favorite and popular on Pinterest!
Taco pasta is like homemade Hamburger Helper, only better! It’s super kid friendly. And since it’s a one pot dinner made entirely in the pressure cooker, there’s hardly any clean-up!
I don’t think you can ever have too many easy ground beef recipes, especially Instant Pot ground beef recipes. I probably make ground beef in the Instant Pot for dinner once a week, so I try to prepare it a different way each time.
How to Make Creamy Taco Pasta in the Instant Pot
This easy taco pasta is based on one of our favorites — one pot taco pasta. It’s basically a combination of taco meat and pasta, and it’s perfect for those days when you can’t decided between Italian and Mexican food for dinner.
To make taco pasta in the Instant Pot, you start out by browning a little ground beef. When the meat is no longer pink, you add your seasonings. I like to make my own homemade taco seasoning mix, but you can easily use a packet if that’s what you prefer.
Then, you layer a box of uncooked pasta shells, water or beef broth and some salsa over the beef. Next, pressure cook it all for only 4 minutes. You can add a minute if you like your pasta softer.
After the pressure cooking is done, you stir it all up and add a little sour cream and cheese. The sour cream adds a creamier texture and a tangy flavor to the pasta, and it’s what we would normally add to our tacos. And of course, you have to have cheese!
I use a combo of cheddar and Monterey jack, or just Colby Jack. But, you could use all cheddar if you prefer.
Grating your own cheese works best since many packaged shredded cheese varieties contain cellulose to prevent caking. Some people find this makes melted cheese a little gritty, although I’ve used Kirkland’s shredded cheese without any problems.
Beef it Up
For extra beefy taco pasta, you can use 2 pounds of beef but keep the amount of pasta the same. You can add a little more taco seasoning for extra flavor if you want and maybe more sour cream and cheese if needed.
By the way, you can use frozen beef if you forget to thaw some out! Just cook a pound of frozen beef for 10 minutes or 2 pounds for about 20, and it should be thawed enough to crumble up.
If you want to make taco pasta with corn or canned black beans, go for it! Just throw them in before pressure cooking, and you’ll have a hearty, one pot meal!
Add Toppings
You can add as many of your favorite taco toppings over the pasta. Try:
- Homemade guacamole
- Spicy Pico de Gallo You can never have too many taco toppings, right?!
- Chopped jalapeño peppers
- Sliced radishes
- Diced tomatoes
- Sour cream
- Crushed corn chips or tortilla chips
Instant Pot Taco Pasta
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 teaspoon sea salt or use taco seasoning instead of spices
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- ½ teaspoon ground black pepper
- 1 1-pound box medium pasta shells, uncooked
- 4 cups water or beef broth
- 1 ½ cups chunky tomato salsa
- ¼ cup sour cream use 1/2 cup for extra creaminess
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
Instructions
- Hit SAUTE on the Instant Pot, and when it reads hot, add the olive oil. When it reads hot again, add the ground beef, and break up meat with a flat spatula
- When meat is no longer pink, add the sea salt, cumin, smoked paprika, garlic powder, onions and pepper, and stir until well coated.
- Hit CANCEL, then add the pasta shells, water and salsa. Do not stir. Cover, then turn valve to sealing position
- Hit PRESSURE COOK for 4 minutes, and when pot beeps, hit CANCEL, and do a gradual quick release
- When pin drops, carefully remove lid, and gently stir pasta. Stir in sour cream and cheeses until well combined and serve immediately
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking for more Instant Pot ground beef recipes?
- Instant Pot Creamy Shells and Beef
- Easy Instant Pot Hamburgers
- Instant Pot Spaghetti and Meat Sauce
- Instant Pot Mom’s Best Chili
Recipe was originally published in 2018 and updated in 2020
My family loved this easy Instant Pot creamy taco pasta. I hope you enjoy this easy dinner as much as we do!
Dee:
Second time making this. Rock solid and tastes great! So easy! Thanks for sharing!
You made my day! Thanks so much for the compliment!
And now making it time #3! So good!
Thanks again Dee!
That’s awesome, Jim! Thank you so much!
Don’t have shells can I sub another type of pasta?
or can I use chickpea pasta – I have that in shells!
I’ve never used that, so I can’t say for sure, but I think I’ve heard people say you just cook it for half the time recommended on the box.
You can use another pasta — just cook it for half the time it says on the box. I’ve used penne before, and 4 to 5 minutes works.
Can this recipe be made as is in a 6 quart IP Duo?
Yes! You can make it in the 6 quart without changing anything.
This stays in rotation for my hard to please family. I can almost make it without looking at the recipe. Thank you!
That’s so good to know, Stacy! Thank you so much!
I have a 3 quart Instant Pot. How do I modify this receipe for that size of Instant Pot?
I’m not that familiar with the 3 quart, but I’m guessing you’ll need to cut the recipe in half to fit and keep the same cook time.
Hi Dee!
I know it says 10 servings are 189 calories. What size servings are they? Is it for 1 cup, 1/2, etc?
Kricket
Serving size is roughly a cup.
Our family loves this delicious Instant Pot Taco Pasta! It’s super easy to prepare when we are on the go with soccer nights. While it cooks I prepare my fresh salsa and guacamole. Delish and 5 stars in our home.
Thank you so much, Haley! You made my day! 🙂
Do you have any idea how much sodium is in this recipe? My husband is in heart failure and I have him on low sodium diet, I know I can modify this.
Thanks
Hi Patty. I just updated the nutrition info, but you might want to use your own program to verify.
Hi, I’m going to try this tonight but am confused as to what “gradual quick release” means. When I google it I either get natural or quick release. Thank you!
Gradual release just means you do a quick release but use then end of a spoon to control the venting knob if liquid starts spraying out. It might not be necessary, but it just helps keep your kitchen clean. 🙂
Great flavor! Thanks for the recipe!
You’re welcome, Laura! I’m glad you liked it! 🙂